I read this article recently and it got me wondering about a way to get a healthy fermentation from liquid yeast, without doing a yeast starter.

I do primarily BIAB and sometimes do no-chill. I'm wondering if I can run off my hot wort to two 2.5 gallon cubes, let them chill overnight, then run one of them (just 2.5 gallons) into a fermenter and pitch liquid yeast, without a starter. Let that ferment for a day or two, then rack the other 2.5 gallons of wort on top of it. The idea would be...

So,after the beer reaches final gravity I think it is common for people to let the beer sit for a while and let the yeast clean up after themselves . You often hear experienced home brewers saying things like, I don't use a schedule any more, I let the ale decide when it's ready . What I personally have been doing lately to decide when to move to the next step is to wait until the top of the fermenting beer looks completely glassy (no bubbles left on top at all). I don't use a secondary, I just...

Have two identical IPAs in two carboys where I pitched WLP001 and WY1272 to compare. Fermentation was perfect for the first 7 days, in a water bath at 67 F. on day 5 I tossed in my dry hops and turned up the heat 1 F per day up to 70 F.

Last night was day 7 of the fermentation, and I went in this morning to take a peak and somehow my power strip had been switched off so my temp control and heat were off all night, and it's pretty cold out. Plugged it back in and it was at 62. The WLP001 is...

Hi team,

Just wondering what the process of secondary fermentation is about...? Why would you do it and how (what tools) would you use to do this? A total n00b question, I know... but I'd like a little more detail than what can be found in the post above.

Thanks!
Darren

First Hi!, Haven't been on here in awhile.

I have a pale ale that is ready to be kegged anytime. My plan was to keg it and throw a fresh batch of wort on top of the yeast. However I will not have time this week to brew. Do you think I could keg the pale ale and than leave the yeast in my fermenter, and just put the fermenter back in my fermenting fridge (which I could dial to freezing temps if I wanted), and leave it there for a week until I am ready to brew and put fresh wort on the yeast?

I harvested all the dregs from my two fermenter kegs and came up with about 2 pints / 1 L of 'solids'. I'm sure this isn't all yeast. What byproducts are in here? I'm not finding any good reading on this topic.

This is the breakdown;
I transferred by way of siphon only the clear wort from my two chilled cubes, and pitched a real wort starter; . It was about 3.25 L of clear wort in the starter plus 2 packets of yeast, and after a 12 hour ferment :thinking: , pitched it 'evenly' into 2...

Hi brew mates,
I've been reading the forum a lot, very nice informations you got there. I'm interested in doing my first one stage fermentation in a bucket but I couldn't find how to do it, what is the technique for that!

How much time do I need to wait? Do I need to drop the temperature in any moment or it's a simple flat temp method? Can I make a dry hoping with the yeast inside the bucket?

Cheers!

MODNOTE: The first six posts below have been moved from another thread as there are several valuable links and ideas below.

5. Just sprinkle dried yeast - If you aerate your wort, which you should be doing, then just sprinkle the dried yeast. This allows it to settle on the bubbles where it can slowly acclimatise to temp, humidity and gravity. When you think about it, it is much easier to shock and damage yeast by rehydrating it especially on a small scale.
I rarely disagree with PP, and...

I've seen a few references to fermenting in the cube, so if I understand it correctly the process works like this

End of boil. Transfer the near boiling wort to the cube and seal the cube.
Invert/shake the cube to ensure all areas are heat sterilised.
Allow to cool.

This is were I get a bit confused.

If the cube is nearly full then if you add yeast and ferment in it it will foam out through the airlock/blowoff tube.

If the cube is filled to allow room for the krausen then a lot of air is...

PP wants me to this spin off...............................

From here:

My comment: I thought I’d talk about single stage fermenting right in the brew kettle. It is something I’ve done for my last 15 batches and I love doing it. I single stage ferment for 10 days in kettle with a ball valve, and then keg (or bottle) from the ball valve. The ball valve has a bazooka screen on the inside which works well to keep my leaf hops out of the keg/bottles. I have some smaller stock pots that I use for...

Morning all.

I'm planning some small 10 litre batches using a 20 litre stainless burco tea urn as my boiler.

If I do my hop additions in a bag so I can lift them out at the end of the boil then chill with my dip cooler is there any reason why I should not just add yeast and do the primary fermentation in the boiler?

I'd probably cover the top of the boiler with cling film (sarin wrap?) It would keep the nasties out but the co2 seems to find an escape route. The boiler/fermenter would be in...

Hi,

So I have two brews that were happily fermenting away. I Planned to bottle this weekend as had reached the 2 week mark. However, I took my eye off the ball, not realizing that we were to experience some pretty hot weather. Came home from work on Thursday only to see that my fermenter temps were up around the 33 degree C mark!!

Is my beer ruined? Is it worth bottling?

Cheers,

Lee :pray:

There's probably a very simple answer to this question which I was asked recently but I didn't have it. Im sure someone out there can help me out.

We always talk about oxidisation and not splashing the wort around when filling kegs/bottles, there's also hot side aeration talk and all sorts of rumours etc about this.

So how come when we put the wort into the fermenter its ok to shake the shit out of it and get as much air into it as possible. Wont this cause some type of oxidisation?

I...

Being a little bit lazy I pitched a 3rd 45L batch onto the same wyeast 1272 yeast cake. In hindsight i know it was a stupid thing to do, but hey I do a lot of stoopid things and its never stopped me before.

So this batch was so ridiculuously over pitched that by the next day my 70 litre fermenter had a massive cling wrap bubble on top barely being held on by the rubber O ring and a whole pile of gunk had oozed out and down into the fridge.
Here's what it looked like after I cleaned the...

is this infected?
dealing with sours and wild fermentation has made me a bit unsure when encountering what i think to be an actual infection.

this is a set of pics of a 3 way side by side saison. i had ECY08, WLP568 and Fermentis T58. the question is regarding the T58. the pics were taken after two weeks of fermentation starting at 18C, raised to 26C and than crashed.

it looks like a pelicle has formed on the beer (the other two looked clear when i peaked in.

i bottled the T58 beer. today...

Ive been thinking that i might like to get a conical fermenter down the track but i have a question on how i might control the temp either hot or cold. Atm i use the standard plastic fermenter and for temp control i use a heat pad rigged with an stc temp controller and sit the whole thing inside a big tropical box esky. I have never brewed in summer so im not sure what ill need to do for cooling but i have a deep freeze or fridge that i could use so i should be right.
Either way i cant see a...

wondering if yeast health, mash temp, or mash duration could be an issue with low attentuation after one week in the fermenter, or am i checking/posting prematurely? last week i brewed edwort's bee cave rye ipa as my first all grain batch, using biab method. recipe's og: 1.064 and i hit 1.067 – I converted the recipe using The Calculator. to this wort i pitched 1.5 cups of yeast slurry from an american brown i bottled the same day. yeast was safale us-05 and that beer sat in the primary for 1...

Hi all,

So i finally did my first BIAB brew after numerous successful extract brews.

All appeared to go well during the mashing, boiling, cooling and aeration phase.....

I pitched nottingham yeast after re-hydrating in boiled and cooled tepid water, the first 24-36 hours there was a proper yeast head formed (happy days!) which had brought up quite a substantial amount of trub/black stuff.....which i skimmed and left a creamy head underneath. (Note: i had never skimmed my brews before, but...

For my Belgian ale which uses 900g of Demerera, it was suggested that I boil the bulk of the sugar with water and put this into the FV 2-3 days into fermentation and this would attenuate nicely and give me the ABV I was after without being too sweet.

However, now my Wyeast Abbey yeast has turned out to be a dud, I'v had to use Muntons Gervin English Ale yeast instead. With this in mind, if I still put a 600g sugar mixture (I used 300g in the boil) into the wort in a few days, should I then...

Can adding pure o2 to the wort before pitching increase lag times, since the yeast has more oxygen to multiply with before starting on the sugar?

Hey guys

I know I have`nt posted here for ages but I have popped in fairly often
to keep abreast of all the good things going on.
In between work pressures I have been busy and have nearly completed my
brewing machine, obviously called `The Stag`.
I got loads to tell you and show you and discuss, Like my 3 pipe counterflow chiller idea,
that at the moment only uses 1.5 metres of tubing to cool from boil to 20 deg C.

I dont have a ball valve or anything else fitted/drilled or welded to my pot...

I brewed my second lager about 36 hours ago. I had an OG of 1.045. I thought I could get away with pitching two smack packs of wyeast Budvar without making a starter, but there are still zero signs of fermentation. Except for maybe that the fermentor is a few degrees warmer than the ambient temperature in the fermentation chamber. I thought about pitching another smack pack but my local homebrew store is closed for restocking for the next few days and I will be away from home for two weeks...

I'm starting to do pressure fermenting.

Kay, the fun begins. My first pressure fermenting has started. Drum roll please...
14 new photos and 1 video here;

This may seem a little backward to some but my problem here in Canada is that when winter comes my brewery actually gets warmer!
This is because it is located in my mechanical room,where all of the in-floor heat pipes converge.
My summertime temps in this room run around 16-18c in the winter 22-25c!I have been using a swamp cooler type system that seems to work fairly well,but I need to know,do I just need to keep the temps down for initial fermentation or do I have to keep getting up in the...

As the title suggests, this thread is about over pitching or under pitching yeast.

There is any amount of literature available on the subject and it all sounds bad. In fact, if you believe everything you read, we all need fancy microscopes so that we can count the number of live yeast cells prior to pitching!

Now, I've been brewing for a lot of years. I am no expert and to others, my beer may be crap. But I have both over pitched and under pitched and I have never had any undesirable...